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Gingersnap Plum Swirled Cheesecake Bars

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These gingersnap plum swirled cheesecake bars are packed full ginger, cheesecake and golden plum flavor. Totally delicious and perfect for fall.

Sometimes I just need a slice of something sweet to keep me going. It’s been a little over two weeks since my wedding and I’m totally bummed. Did anyone else feel this way? You put so much effort into planning. Then you have the event and then boom – back to reality. No reason to pin (or look) at pretty wedding stuff and no excuse to be crabby or short tempered.

Art says I should become a wedding planner so I can always be around weddings. It’s a great idea but who is going to hire me? Besides, it’s always been my dream to be a stay at home mom…without the kids. Who’s with me?

So, since I’m not planning my wedding any more I guess it’s time to go back to eating sweets. Lucky for me I have these bars sitting around the house. They are full of flavor and have the perfect balance of creamy cheesecake to delicious Bonne Maman mirabelle plum preserve swirls ratio. Then, I decided it needed a little salted caramel drizzle on the top. When is salted caramel ever a bad idea? The answer is never. Never.

Gingersnap Plum Swirled Cheesecake Bars

These gingersnap plum swirled cheesecake bars are packed full ginger, cheesecake and golden plum flavor. Totally delicious and perfect for fall.


For Gingersnap Crust:

  • 2 cups crunchy gingersnap cookies
  • 4 tablespoons butter - melted
  • 2 tablespoons white sugar

For Cheesecake:

  • 1 (8 ounce) brick cream cheese - room temperature
  • 1/2 cup sour cream
  • 1/3 cup white sugar
  • 1/2 teaspoon vanilla paste
  • 2 large eggs
  • 1 tablespoon flour
  • 1/2 - 3/4 cup Bonne Maman Golden Plum Mirabelle Preserves (depending on how much jam you would like swirled into the cheesecake)

For Salted Caramel Topping:

  • 20 unwrapped caramel bits
  • 1 tablespoon heavy cream
  • 1 - 2 teaspoons sea salt (depending on how salty you want it to be)


For Gingersnap Crust:
Pre-heat oven to 350 degrees and line a 8x8 dish with parchment paper.

In a food processor add whole gingersnap cookies and pulse until they become fine crumbs.

In a bowl mix together gingersnap crumbs, melted butter and sugar. Press into parchment lined dish and bake for 20 minutes. Remove from oven and cool slightly while making the filling.

For Cheesecake Filling:
In a small bowl add jam and stir until smooth. Set aside.

In the bowl of an electric mixer add cream cheese, sour cream, white sugar and vanilla paste. Blend until smooth.

Add in eggs and flour. Blend till combined.

Pour into baked crust and drop spoonful’s of jam on top of cheesecake mixture. Gently swirl knife to make a marble effect. Careful to not breakup the crust on the bottom.

Bake for 25 - 30 minutes until cheesecake mixture is set. Let cool and then cover and chill for 2 hours until set. When you are ready to serve cut into bars and top each bar with salted caramel.

For Salted Caramel Topping:
Unwrap caramels and add to a small pan with heavy cream. On low, melt until smooth and stir in sea salt. Drizzle on top of cheesecake bars.

Disclosure: These totally delicious jam was supplied to my by Bonne Maman for no charge. However, as always all opinions are 100% my own.